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Gluten-Free Buckwheat Breakfast Bake

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Looking for a gluten-free breakfast that is healthy and delicious? Try this buckwheat breakfast bake that is beautiful and flavorful.

Cooking Recipe

Servings: 2
Cook Time: 20 minutes
Prep Time: 10 minutes

1/4 Buckwheat Groats, Raw – Grind into a flour-like consistency
1 tbsp Buckwheat Groats, Raw & Whole
2 tbsp Vanilla Whey Protein Powder (optional)
1/2 Banana
1 tbsp Vanilla Almond Milk Unsweetened (I used Coconut Milk Unsweetened from So Delicious)
1/4 tsp of Vanilla Extract
1/8 tsp of Baking Soda
1 tbsp Flax seed Meal with 3 TBSP of Warm Water (or use 1 Egg White)
1/4 cup of Frozen Blueberries (optional)
1 tbsp of Raspberry Jam

1. If using a vegan flax seed egg, whisk flax seed and warm water together. Let sit for 5 minutes. Combine buckwheat flour, groats, whey protein and baking soda in a bowl or mini processor.

2. Blend together so that the baking soda is evenly distributed. Next add in the banana, almond milk, vanilla and egg white or flax egg. Grease a microwave safe bowl or ramekin. Add mixture to bowl. Top with blueberries if desired. Microwave on high for 3 minutes.

Gluten-Free Buckwheat Breakfast Bake
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